BR0215810A - Salty product, packaged product, composite product and process for preparing a product - Google Patents
Salty product, packaged product, composite product and process for preparing a productInfo
- Publication number
- BR0215810A BR0215810A BR0215810-8A BR0215810A BR0215810A BR 0215810 A BR0215810 A BR 0215810A BR 0215810 A BR0215810 A BR 0215810A BR 0215810 A BR0215810 A BR 0215810A
- Authority
- BR
- Brazil
- Prior art keywords
- product
- phase
- salty
- fat
- cheese
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/093—Addition of non-milk fats or non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
"PRODUTO SALGADO, PRODUTO EMBALADO, PRODUTO COMPóSITO E PROCESSO PARA PREPARAR UM PRODUTO". Um produto salgado de textura macia, assável e estável em prateleira é preparado como uma formulação de três fases, incluindo uma fase líquida aquosa, uma fase gordurosa dispersa e uma fase sólida, preferivelmente contendo queijo em uma proporção significativa. A fase líquida está presente em quantidade suficiente para suspender e dispersar as fases de gordura e de sólidos. A gordura dispersa deve ter tamanho de gotícula suficientemente pequena para aumentar a viscosidade desta fase suficientemente para resultar em uma textura cremosa para o produto final. Os ingredientes de sabor salgado estão presentes como sólidos não dissolvidos de tamanho de partícula suficientemente pequeno para proporcionar a liberação de sabor apropriada e uma textura consistente com o sabor salgado. Produtos de queijo preferidos proporcionarão uma sensação na boca lubrificante, escorregadia e macia e uma liberação de sabor que dura até que o palato esteja essencialmente limpo. O produto pode ser aplicado a massas cruas antes de irem ao forno e mantém as propriedades desejadas após o cozimento. O produto pode também ser embalado para uso com vários alimentos complementares. O produto contém pelo menos 5% de gorduras, menos que 6% de água, um Aw de menos que 0,5, um poliol como umectante e pelo menos 3% de uma fase de sólidos contendo saborizante de queijo ou sólidos de queijo."SALT PRODUCT, PACKED PRODUCT, COMPOSITE PRODUCT AND PROCESS FOR PREPARING A PRODUCT". A soft, roastable and shelf stable salty product is prepared as a three phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solid phase, preferably containing cheese in a significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solid phases. The dispersed fat should be droplet size small enough to increase the viscosity of this phase sufficiently to result in a creamy texture to the final product. Salty flavor ingredients are present as undissolved solids of particle size small enough to provide appropriate flavor release and texture consistent with salty taste. Preferred cheese products will provide a slippery, soft, lubricating mouthfeel and a taste release that lasts until the palate is essentially clean. The product can be applied to raw pasta before baking and retains the desired properties after baking. The product may also be packaged for use with various complementary foods. The product contains at least 5% fat, less than 6% water, an Aw of less than 0.5, a polyol as a humectant, and at least 3% of a phase of solids containing cheese tasting or cheese solids.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/US2002/023085 WO2004008868A1 (en) | 2002-07-19 | 2002-07-19 | Shelf-stable, bakeable savory cheese product and process for preparing it |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR0215810A true BR0215810A (en) | 2005-05-24 |
Family
ID=30769021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR0215810-8A BR0215810A (en) | 2002-07-19 | 2002-07-19 | Salty product, packaged product, composite product and process for preparing a product |
Country Status (6)
| Country | Link |
|---|---|
| CN (1) | CN100448357C (en) |
| AU (1) | AU2002322541A1 (en) |
| BR (1) | BR0215810A (en) |
| CA (1) | CA2492454A1 (en) |
| MX (1) | MXPA05000831A (en) |
| WO (1) | WO2004008868A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8287936B2 (en) * | 2009-02-17 | 2012-10-16 | Kraft Foods Global Brands Llc | Bake-stable creamy food filling base |
| WO2011109300A1 (en) * | 2010-03-01 | 2011-09-09 | Kraft Foods Global Brands Llc | Shelf-stable, savory, filled food products and methods |
| CN104812249B (en) * | 2012-12-05 | 2017-05-24 | 洲际大品牌有限责任公司 | Bake stable filing containing microparticles |
| BE1025905A9 (en) * | 2018-01-15 | 2019-08-20 | Puratos Nv | Savory filling composition and savory foods |
| JP2022548972A (en) * | 2019-09-24 | 2022-11-22 | フリースランドカンピーナ ネーデルランド ベスローテン フェンノートシャップ | Cheesecake and method of making same |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT334538B (en) * | 1974-10-31 | 1976-01-25 | Klosterfrau Berlin Chem | PROCESS FOR MAKING DIAT COOKIES |
| EP0204940A2 (en) * | 1985-06-10 | 1986-12-17 | National Starch and Chemical Corporation | Blends suitable for the preparation of formed savory morsels for food products |
| DE4209694A1 (en) * | 1992-03-25 | 1993-09-30 | Oetker Nahrungsmittel | Prodn. of filled durable baked goods - by applying filling contg. fat and water between layers of dough, sealing, and baking, drying or toasting |
| CA2177429A1 (en) * | 1995-06-29 | 1996-12-30 | Charles Allen Rodgers | Reduced fat cheese-flavored snack filling |
| CA2263873C (en) * | 1996-09-05 | 2007-01-16 | Usha B. Bhatia | Savory cheese fillings and food products including these fillings |
| US6905719B2 (en) * | 2001-02-02 | 2005-06-14 | Kraft Foods Holdings, Inc. | Shelf-stable, bakeable savory cheese product and process for preparing it |
-
2002
- 2002-07-19 CN CNB028296273A patent/CN100448357C/en not_active Expired - Fee Related
- 2002-07-19 WO PCT/US2002/023085 patent/WO2004008868A1/en not_active Application Discontinuation
- 2002-07-19 MX MXPA05000831A patent/MXPA05000831A/en active IP Right Grant
- 2002-07-19 CA CA002492454A patent/CA2492454A1/en not_active Abandoned
- 2002-07-19 BR BR0215810-8A patent/BR0215810A/en not_active IP Right Cessation
- 2002-07-19 AU AU2002322541A patent/AU2002322541A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| CA2492454A1 (en) | 2004-01-29 |
| MXPA05000831A (en) | 2005-04-28 |
| AU2002322541A1 (en) | 2004-02-09 |
| CN100448357C (en) | 2009-01-07 |
| WO2004008868A1 (en) | 2004-01-29 |
| CN1668203A (en) | 2005-09-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B08F | Application fees: dismissal - article 86 of industrial property law |
Free format text: REFERENTE A 3O ANUIDADE. |
|
| B08K | Lapse as no evidence of payment of the annual fee has been furnished to inpi (acc. art. 87) |
Free format text: REFERENTE AO DESPACHO 8.6 DA RPI 2038 DE 26/01/2010 |